Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses.

This study explores the impact of processing techniques on the bioactive composition and antioxidant properties of Bambusa nutans shoots, an underutilized superfood. Boiling resulted in a significant reduction of total phenols (39.52%), flavonoid (8.

Comparative hepato-ameliorative effects of Bambusa nutans fresh and fermented shoot extracts on STZ induced diabetic LACA mice.

Bamboo shoots are nutritionally rich source of antioxidants and bioactive compounds with immense therapeutic potentials. The fresh shoot is acrid and needs to be processed to make it palatable. Fermentation is one the best processing methods for long term storage and make the shoot palatable and enhance taste.